Schiava Campill - 2017 - Winery Pranzegg Gojer
For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares.
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
The preparation of the Sarntaler "hunters" occurs of pure pork with low fat portion. They mature of course in the Sarntaler mountain air and are not smoked. They distinguish themselves with a special mildness. They are not sensitive to warmth and are suited especially for longer wanderings as a miraculous meal. Easily in the weight, practically to take, nutritious in the salary.